How to make sweet and sour spicy soursop jam that is delicious and addictive

How to make Soursop Tamarind Jam

• 1

  Prepare soursop and tamarind

  Put tamarind in a large pot and briefly blanch it in boiling water to remove dirt and any remaining tamarind skin.

  Then, use chopsticks to gently stir the tamarind to separate it and clean it further. Next, scoop the blanched tamarind onto a plate and set it aside.

  For the soursop, peel the skin and separate the flesh from the core, preparing to extract the soursop meat.

  After extracting the soursop flesh, rinse it briefly with clean water and then proceed to separate the segments and remove the seeds. You should use a fork to separate the segments and remove the soursop seeds more easily.

  

  

  

  
• 2

  Mixing soursop and tamarind

  Now, squeeze the tamarind to separate the seeds and make it smooth, then combine it with the soursop.

  After adding all the tamarind to the soursop, use chopsticks to mix the tamarind and soursop mixture thoroughly.

  Next, add 500g of sugar to the mixture and mix well, then add 4 teaspoons of salt.

  Once all the ingredients are well mixed, cover it tightly with plastic wrap and marinate the mixture for 4 – 5 hours for the sugar to soak in.

  During the marinating time, occasionally open it and stir once to ensure the ingredients are evenly soaked.

  After marinating, take the mixture of soursop, tamarind, and sugar and stir well before cooking.

  

  

  

  
• 3

  Cooking soursop jam

  Place a pan on the stove over medium heat and add the mixture of ingredients to cook for about 1 – 2 hours. When cooking the jam, remember to stir regularly to ensure the jam cooks evenly and does not burn.

  When the jam is dry and starts to reduce in water, lower the heat and gently stir the jam continuously to prevent it from burning.

  When the jam changes color from white to golden brown and becomes drier, add 4 teaspoons of chili powder, stir well, and continue cooking.

  Cook the jam until it is sticky and holds together without running; at this point, the jam is ready. Now, remove the pan from the heat, spread it out evenly, and let it cool.

  Tip: You can sun-dry the jam to make it firmer and last longer without melting.

  

  

  

  
• 4

  Wrap the jam

  Once the jam has completely cooled, place it on a tray lined with parchment paper.

  To wrap the jam, place 1 teaspoon of jam in the center of a piece of cellophane, then roll it up, and twist the ends tightly to finish. You can do this to make various sizes of pieces until all the jam is used up.

  Thus, the spicy tamarind guava jam is complete. Now it’s time to enjoy!

  

  

  

  
• 5

  Final product

  The spicy tamarind guava jam has a sweet and sour taste that tantalizes the taste buds. The combination of guava flavor and unique tamarind taste creates a delicious jam for the family this Tet.